I’m a complete sucker for chocolate just about anything – with the exception of chocolate candy bars, they need to have some sort of nuts in them, or they’re just not worthy. That said……I was looking for a good chocolate cake recipe that didn’t require any flour – just something to change up the same, same. Then it happened, I stumbled upon this recipe and decided right then and there that this is the cake recipe that eats more like a seriously divine brownie, I didn’t even make the glaze for the topping, this just simply didn’t need it. Each bite was so smooth, creamy and decadent I couldn’t stop at just one piece, it’s just that good!
And did I mention that this is one of the easiest recipes I’ve made – who knew that it would turn out soooo good. I started by melting a couple of chocolate bars and butter in a good sized sauce pan.
Once everything was melted I added the sugar and salt and cooked the mixture for about a minute. Then I whisked in the eggs, one at a time into the mixture. Then the cocoa powder through a stainer which prevents lumps of chocolate from showing up.
Once it was all mixed up, it looked silky smooth and creamy…..kind of like this…..and it smelled like a little bit of heaven!
Then I baked that luscious mixture in a spring form pan until it looked like this…….
Then I poured myself a cup a coffee, because coffee and chocolate just were meant for one another, then I simply enjoyed each and every bite. Even if you don’t have a sensitivity to wheat or gluten, one hasn’t lived until one has tried this stuff!!!!
Flourless Chocolate Cake
6 1-ounce squares coarsely chopped semisweet chocolate
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
For Glaze (Optional)
2 1-ounce squares coarsely chopped semisweet chocolate squares
1 1/2 tablespoons unsalted butter
1 1/2 teaspoon milk OR light coconut milk
1 1/2 teaspoons Agave syrup OR honey
1/8 teaspoon vanilla
Preheat oven to 350°F Spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 6 to 7-inch spring form pan. Line the bottom of the pan with parchment paper and spray the paper.
Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not over bake the cake or it will be dry.
Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.